Irresistible Homemade Glazed Chocolate Doughnut Holes: Your Ultimate Recipe for Decadent Bites
Prepare to delight your taste buds with these incredibly rich and tender Homemade Glazed Chocolate Doughnut Holes! This recipe transforms simple ingredients into bite-sized cake doughnuts, perfectly deep-fried to a golden perfection, then lovingly dunked in a luscious, quick-fix chocolate glaze. Whether you’re planning a lavish brunch, seeking an extraordinary dessert, or simply craving an anytime indulgence, these chocolatey gems are guaranteed to be a crowd-pleaser. Forget the long lines at the bakery – with this easy-to-follow guide, you’ll be creating bakery-quality doughnut holes right in your own kitchen.
Table of Contents
- Doughnut Holes, But Make Them Chocolate Heaven!
- Why You’ll Love This Recipe
- Essential Ingredients You’ll Need
- Step-by-Step: How to Make Glazed Chocolate Doughnut Holes
- Expert Recipe Notes and Tips
- Common Questions (FAQs)
- More Sweet Breakfast & Dessert Treats To Try
- Homemade Glazed Chocolate Doughnut Holes Recipe
Doughnut Holes, But Make Them Chocolate Heaven!
Doughnuts hold a special place in the hearts of many, a beloved pastry that has graced countless tables and social media feeds. From delicate baked mini doughnuts that melt in your mouth to rustic, comforting fried apple fritters, the world of doughnuts is vast and wonderfully delicious. Here at Just a Taste, we’ve explored many variations, but one recipe consistently rises above the rest, becoming a fan favorite for its simplicity and incredible taste: our Easy Homemade Glazed Doughnut Holes.
Given the overwhelming adoration for our classic glazed doughnut holes, the next logical step was clear: introduce chocolate. And so, the concept of Homemade Glazed Chocolate Doughnut Holes was born! Imagine starting your day with the rich, comforting taste of chocolate before 9 a.m., an indulgence that transforms an ordinary morning into something truly special. This recipe is meticulously crafted to deliver an amplified chocolate experience, featuring tender chocolate cake doughnut holes lavishly bathed in a decadent, silky chocolate glaze. Each bite is a symphony of moist, cake-like texture and intense chocolate flavor, making these a truly unforgettable treat.
While these chocolate delights are a new star, we understand that sometimes your craving might lean towards other fried dough wonders, or perhaps something a little less chocolate-centric. No problem! We offer a variety of fantastic options to satisfy any doughnut desire. Explore the delightful tang of our Glazed Sour Cream Doughnuts, discover the convenience and deliciousness of Air Fryer Biscuit Doughnuts, or savor the fruity sweetness of Apple Fritter Rings with Caramel Sauce. But for those who simply can’t resist the allure of chocolate, these glazed chocolate doughnut holes are an absolute must-try.
Why You’ll Love This Recipe
This recipe isn’t just another doughnut recipe; it’s an invitation to experience pure joy in every bite. Here’s why these Homemade Glazed Chocolate Doughnut Holes will quickly become a favorite in your kitchen:
- Unforgettable Chocolate Flavor: We don’t just add a hint of chocolate; we infuse both the doughnut itself and the generous glaze with rich cocoa, delivering a deep, satisfying chocolate experience that true chocoholics will adore.
- Perfectly Tender Texture: These are cake-style doughnut holes, meaning they boast a soft, moist, and tender crumb that practically melts in your mouth. They’re substantial enough to feel indulgent, yet light enough to keep you coming back for more.
- Bite-Sized Bliss: The beauty of doughnut holes lies in their convenient size. They’re ideal for sharing, perfect for portion control (if you can manage!), and incredibly easy to pop in your mouth, making them irresistible at any gathering.
- Surprisingly Simple to Make: Don’t be intimidated by homemade doughnuts! This recipe breaks down the process into clear, manageable steps. With a few hours of chilling time for the dough, the active cooking process is quick and rewarding.
- Versatile Treat: While phenomenal for breakfast or brunch, these glazed chocolate doughnut holes transcend morning meals. Serve them as a unique dessert, an afternoon pick-me-up, or a special treat for parties and celebrations.
- Customizable Fun: Beyond the classic chocolate glaze, you can easily adapt this recipe to your preferences. Add sprinkles, drizzle with caramel, or even experiment with a different glaze for endless possibilities.
Essential Ingredients You’ll Need
Crafting the perfect batch of glazed chocolate doughnut holes starts with understanding the role of each ingredient. Quality ingredients make a noticeable difference in the final taste and texture of your homemade treats.
- All-Purpose Flour: This forms the foundational structure of our cake-style doughnut holes. Its balanced protein content ensures a tender, yet resilient dough that fries beautifully. For best results, measure your flour by weight if possible, or use the spoon-and-level method to avoid over-packing.
- Unsweetened Cocoa Powder: The star of our chocolate show! This ingredient delivers the deep, rich chocolate flavor. While natural cocoa powder can be used, I highly recommend Dutch-process cocoa powder. Dutch-processed cocoa has been treated with an alkali to neutralize its acidity, resulting in a darker color and a smoother, mellower, less bitter chocolate taste. This perfectly complements the sweetness of the glaze and enhances the overall chocolate experience.
- Buttermilk: Beyond adding a delightful tangy flavor, buttermilk is crucial for creating that incredibly tender, moist crumb. Its acidity reacts with the baking powder, producing a light and airy texture. No buttermilk on hand? Don’t fret! You can easily make your own substitute in just 5 minutes. Simply add 1 tablespoon of white vinegar or lemon juice to a measuring cup, then fill the rest with regular milk (dairy or non-dairy) to reach the required amount. Let it sit for 5-10 minutes until it slightly curdles, then use as directed. Check out my comprehensive buttermilk substitutions guide for more options.
- Unsalted Butter: Butter contributes richness, flavor, and ensures the dough stays moist and flavorful. Using unsalted butter allows you to control the overall salt content of your recipe. If you only have salted butter, simply reduce the amount of additional salt specified in the recipe by about ¼ teaspoon per stick (½ cup) of butter used. Ensure it’s melted and cooled before incorporating it into the wet ingredients.
- Eggs: Eggs are essential binders, holding all the ingredients together and adding moisture, richness, and structure to the doughnut holes. They also contribute to the beautiful golden-brown color when fried. Use large eggs for consistency.
- Granulated Sugar: Standard white granulated sugar sweetens the dough, balancing the bitterness of the cocoa powder. It also plays a role in achieving that tender crumb by interfering with gluten development.
- Baking Powder: Our primary leavening agent for these cake-style doughnut holes. Baking powder reacts with the buttermilk to create carbon dioxide bubbles, causing the doughnuts to puff up beautifully during frying and ensuring a light, cakey texture rather than a chewy, yeast-risen one.
- Oil for Frying: A neutral-flavored oil with a high smoke point is key for perfect frying. My top recommendation is vegetable oil, but canola oil, peanut oil, or sunflower oil also work wonderfully. Avoid olive oil or butter, as their low smoke points will lead to burnt flavors and greasy doughnuts. Using enough oil to submerge the doughnut holes (3-4 inches deep) ensures even cooking.
- Chocolate Glaze Ingredients: This luscious glaze brings everything together! You’ll need:
- Confectioners’ Sugar (Powdered Sugar): Provides the smooth, fine texture and sweetness for the glaze.
- Unsweetened Dutch Process Cocoa Powder: More Dutch-process cocoa for that deep chocolate color and smooth flavor in the glaze.
- Milk: Whole milk offers a creamy richness to the glaze, but any milk you have on hand – dairy or non-dairy (like almond or oat milk) – will work beautifully. Adjust the amount slightly to achieve your desired glaze consistency.
- Vanilla Extract: A touch of vanilla enhances and complements the chocolate flavor, adding depth and warmth to the glaze.
For precise measurements and quantities, please refer to the detailed recipe card at the bottom of this article.
Step-by-Step: How to Make Glazed Chocolate Doughnut Holes
Ready to transform these simple ingredients into extraordinary chocolate treats? Here’s a detailed, step-by-step guide to making your own irresistible chocolate glazed doughnut holes. Read through all instructions before you begin!
- Prepare the Dough: In a large mixing bowl, thoroughly whisk together your dry ingredients: all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Ensure there are no lumps and everything is well combined. In a separate, smaller bowl, whisk together the wet ingredients: eggs, granulated sugar, buttermilk, and the cooled melted butter. Once both mixtures are ready, pour the wet ingredients into the dry ingredients. Stir them together just until they are combined and no dry streaks of flour remain. The dough will be notably wet and sticky – this is absolutely normal and desired for a tender doughnut! Do not overmix. Cover the bowl tightly with plastic wrap and refrigerate it for a minimum of 2 to 3 hours, or even overnight. Chilling is crucial as it stiffens the dough, making it much easier to handle and cut.
- Set Up for Frying: While your dough is chilling, or once you’re about 30 minutes away from frying, prepare your frying station. Attach a deep-fry thermometer to the side of a large, heavy-bottomed pot or Dutch oven. Pour 3 to 4 inches of vegetable oil into the pot. It’s important to ensure there are at least 2 inches of space between the top of the oil and the rim of the pot to prevent boil-overs when the doughnuts are added. Begin heating the oil over medium-high heat. Your target temperature is 375°F (190°C). Maintain this temperature consistently throughout frying for the best results.
- Cut Out Doughnut Holes: Once your dough is thoroughly chilled and the oil is heating, prepare your workstation. Liberally flour a clean work surface. Scrape the chilled, sticky dough onto the floured surface. Generously flour your hands as well, then gently pat the dough out until it is uniformly about 1/2-inch thick. Remember, the dough will be very sticky and wet, so don’t hesitate to add more flour to your hands and the work surface as needed to prevent sticking. Using a 1-inch round cookie cutter, begin cutting out small circles. For best results, flour the cutter between each use to ensure clean cuts. Gently transfer the cut doughnut holes to a lightly floured baking sheet. Gather the dough scraps, gently pat them back together (try not to overwork them), and cut out as many additional circles as you can.
- Fry the Doughnut Holes: When the oil reaches the ideal temperature of 375°F (190°C), carefully lower the doughnut holes into the hot oil in small batches of 3 to 4 at a time. Do not overcrowd the pot, as this will lower the oil temperature and result in greasy doughnuts. They cook incredibly fast! Each side only needs about 1 to 2 minutes until beautifully golden brown and cooked through. Use a slotted spoon or spider to carefully flip them as needed to ensure even cooking. Once cooked, transfer the doughnut holes to a baking sheet lined with several layers of paper towels to drain any excess oil.
- Prepare the Chocolate Glaze: While the doughnut holes cool slightly (they don’t need to be completely cold to glaze, just warm enough to handle), it’s time to prepare our irresistible chocolate glaze. In a medium bowl, whisk together the confectioners’ sugar and unsweetened Dutch-process cocoa powder until well combined and smooth. Gradually stir in 3 tablespoons of milk and the vanilla extract. Continue stirring until you achieve a silky-smooth consistency. If the glaze appears too thick, add an additional tablespoon of milk, one teaspoon at a time, until it reaches your desired pourable, yet coating consistency. Cover the prepared glaze with plastic wrap to prevent it from skinning over.
- Glaze and Serve: Once the fried doughnut holes have cooled enough to handle (they can still be slightly warm), it’s time for the grand finale! Dip each chocolate doughnut hole into the prepared glaze, ensuring it’s thoroughly coated. You can also toss them gently in a bowl with the glaze to coat them completely if you prefer. Lightly shake off any excess glaze, allowing it to drip back into the bowl. If you plan to add sprinkles or other decorations, do so immediately while the glaze is still wet and sticky, ensuring they adhere well. Place the glazed doughnut holes on a wire cooling rack set over a baking sheet (to catch any drips) to allow the glaze to set slightly. Serve these warm, pillowy chocolate cake doughnut holes immediately and watch them disappear! They pair perfectly with your morning coffee, especially my go-to homemade peppermint mocha, or as a show-stopping dessert that will make everyone swoon.
And voila! You’ve just created warm, pillowy chocolate cake doughnut holes bathed in a rich, shiny chocolate glaze. Whether you’re sneaking one (or three) in the morning for a personal treat or serving them up as a show-stopping dessert for friends and family, these homemade delights are guaranteed to impress and leave everyone craving more.
Expert Recipe Notes and Tips
Achieving bakery-quality doughnut holes at home is easier than you think, especially with these insider tips and tricks:
- Vanilla Glaze Variation: If you love chocolate but prefer a classic vanilla glaze, simply use the vanilla glaze recipe from my popular Easy Homemade Glazed Doughnut Holes. This offers a delightful contrast to the rich chocolate cake doughnut, creating a whole new flavor profile.
- Handle with Care (Wet Dough): This doughnut dough is intentionally very wet and sticky – this is key to its tender, cake-like texture. The less you handle it, the better. Overworking the dough can develop the gluten too much, leading to tougher doughnuts. It’s also critically important that the dough is properly chilled for the full 2-3 hours (or more) and that you use ample flour when patting it out and cutting it into circles. Don’t be shy with the flour on your work surface and hands, it’s your best friend here!
- Testing for Doneness (Dark Dough): The dark color of these chocolate doughnut holes can make it challenging to visually determine when they are fully cooked through. To find the perfect frying time for your specific oil and pot setup, conduct a test: add just one doughnut hole to the hot oil. Fry it for about 1 minute per side, then carefully remove it. Insert a toothpick into the center of the doughnut. If the toothpick comes out clean, your doughnut is fully cooked. If not, continue frying for another 30 seconds, then test again. Once you determine the precise cooking time, you can confidently fry the remaining batches.
- Oil Temperature is Paramount: Consistency in oil temperature is the single most important factor for perfectly fried doughnuts. Using a deep-fry thermometer is non-negotiable. If your oil is too cool (below 375°F/190°C), the doughnut holes will absorb too much oil, becoming greasy and heavy. If the oil is too hot (above 375°F/190°C), the outside will burn quickly while the inside remains raw. Keep a close eye on your thermometer and adjust your heat as needed.
- Batch Frying: Never overcrowd your pot. Fry the doughnut holes in small batches (3-4 at a time) to prevent a drastic drop in oil temperature. This ensures even cooking and prevents greasiness.
- Cooling Rack is Best: After frying, transfer doughnut holes to a paper towel-lined baking sheet to absorb initial excess oil. Then, for glazing, place them on a wire cooling rack over a clean baking sheet. This allows excess glaze to drip off and promotes even setting of the glaze, preventing soggy bottoms.
- Make Ahead Tips: The doughnut dough can be made ahead and refrigerated for up to 24 hours. This makes for quick frying on the day you plan to serve them. Unglazed, fully cooled doughnut holes can also be frozen (see FAQ for details).
- Customization Ideas: Get creative! After glazing, consider adding other toppings like mini chocolate chips, chopped nuts (peanuts, pecans), shredded coconut, or a drizzle of white chocolate for extra flair.
Common Questions (FAQs)
These homemade chocolate doughnut holes are undeniably at their absolute best when enjoyed fresh, ideally on the same day they are made. The glaze is shiny, the cake is tender, and the flavor is peak. However, if you do find yourself with leftovers (a rare occurrence!), they can be stored in an airtight container at room temperature for up to 2 days. To maintain their freshness, consider placing a piece of parchment paper between layers to prevent sticking. Reheating them gently in the microwave for 10-15 seconds can bring back some of their fresh-baked warmth and tenderness.
This particular recipe is specifically formulated for frying, which gives these doughnut holes their characteristic tender, cake-like interior and slightly crisp exterior. I haven’t tested baking this exact recipe, so I cannot guarantee the same results in terms of texture or flavor. If you’re looking for a delicious baked doughnut option, I highly recommend trying my proven Baked Mini Buttermilk Doughnuts recipe. It’s designed to be baked and delivers a fantastic, moist result!
Yes, you absolutely can freeze unglazed doughnut holes! Freezing is a great way to enjoy these treats at a later date. Once your doughnut holes have been fried and cooled completely, arrange them in a single layer on a baking sheet and place them in the freezer for 1-2 hours, or until solid. This “flash freezing” step prevents them from sticking together. After they are solid, transfer them to an airtight freezer-safe container or a heavy-duty freezer bag. They will keep well for up to 2 months. When you’re ready to enjoy them, you can reheat them in a preheated 350ºF (175°C) oven for about 5-7 minutes, or simply microwave them for 15-20 seconds until warmed through. Once reheated, you can then prepare and apply the chocolate glaze as directed in the recipe for a fresh finish!
Dutch-process cocoa powder is cocoa that has been treated with an alkali to reduce its acidity. This process results in a darker color, a milder flavor, and a smoother, less bitter taste compared to natural cocoa powder. In this recipe, Dutch-process cocoa is recommended because it enhances the deep chocolate flavor without adding extra bitterness, and its neutral pH works perfectly with baking powder as the leavening agent, contributing to the doughnut’s tender crumb. While natural cocoa can technically be substituted, you might notice a slight difference in flavor depth and color.
It’s completely normal for this dough to be quite sticky, even after chilling. The key is to use plenty of flour on your work surface, your hands, and your cookie cutter. Don’t be afraid to re-flour frequently! If the dough is still excessively difficult to work with, it might not have been chilled long enough. Return it to the refrigerator for another 30-60 minutes. A well-chilled dough is much more cooperative and easier to pat out and cut without sticking.
More Sweet Breakfast & Dessert Treats To Try
If you’re a fan of sweet starts to your day or delightful dessert finishes, you’ll love these other popular recipes from our kitchen. Each one promises to be a comforting and delicious addition to your recipe repertoire!
- No Yeast Cinnamon Rolls: Get all the warm, gooey goodness of cinnamon rolls without the wait!
- Fruit and Cream Cheese Breakfast Pastries: Elegant and easy, these pastries are perfect for a special breakfast or brunch.
- Monkey Bread with Cream Cheese Glaze: A pull-apart masterpiece that’s as fun to eat as it is to make.
- Raspberry Cream Cheese Coffee Cake: A vibrant and rich coffee cake, ideal for sharing.
- Sour Cream Chocolate Chip Scones: A delightful combination of tangy sour cream and sweet chocolate chips in a tender scone.
- Mini Sour Cream Doughnut Muffins: All the flavor of a doughnut in a convenient, mini muffin form.
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Homemade Glazed Chocolate Doughnut Holes
Equipment
- 1-inch round cookie cutter
- Deep-fry thermometer
Ingredients
For the chocolate glaze:
- 1 1/4 cups confectioners’ sugar
- 1/4 cup unsweetened Dutch process cocoa powder
- 3 1/2 tablespoons whole milk
- 2 1/2 teaspoons vanilla extract
For the doughnut holes:
- 2 1/2 cups all-purpose flour
- 1 cup unsweetened Dutch process cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/2 cups granulated sugar
- 1/3 cup buttermilk
- 3 Tablespoons unsalted butter, melted and cooled
- Vegetable oil, for frying
- Assorted sprinkles, for decorating (optional)